July 6, 2006

Nouvelle Cuisine

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Nouvelle cuisine is a school of French cooking that seeks to bring out the natural flavors of foods and substitutes light, low-calorie sauces and stocks for the traditional heavy butter-based and cream-based preparations. Based on the style of Fernand Point, it was initially developed in France and the US in the 1970s. It is rarely practiced today, though its influence is still widely felt. What is nouvelle cuisine's approach to food service and presentation?
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